Instructions

• Preheat the oven to 375°F (190°C). Line or use a rimmed baking sheet.
• Wipe the mushroom caps clean with a damp cloth or paper towel. Remove and discard (or reserve) the stems. Place the caps stem-side up on the baking sheet, spaced evenly.
• Ensure the cream cheese is softened. In a medium bowl, combine the crab meat, softened cream cheese, chopped parsley, chopped green onions, grated Parmesan cheese, and Stone House Seasoning. Mix until evenly combined.
• Divide the crab mixture evenly among the mushroom caps and spoon it into each cap, mounding slightly.
• Evenly sprinkle the 1 cup panko over the tops of the stuffed mushrooms, pressing lightly so the crumbs adhere.
• Bake on the center oven rack for 20 minutes, or until the mushrooms are tender and the filling is heated through and the panko is lightly golden.
• Remove from the oven, let rest 2–3 minutes, then serve warm.